- Basic - Soiled reach-in freezer gaskets. Chest freezers near back door, and near water heater.. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Left in bucket at back hallway. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sliced turkey at walk in cooler. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
|
08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. At back hallway, next to chest freezer. Also at server station. **Repeat Violation**
- Basic - Floors not maintained smooth and durable. At back hallway. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. At cook line. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Small chest freezer at back hallway.
- Basic - Single-service articles not stored inverted or protected from contamination. Catering trays at back hallway.
- Basic - Stored food not covered in walk-in cooler. Chocolate chips.
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle containing window cleaner stored above ready to eat biscuits at back hallway area. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Near women's restroom.
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
|
5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Wall next to fryer.
- Basic - Floors not maintained smooth and durable. At back hallway.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris. At cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees. Both men''s and women''s restrooms. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw steaks stored above unwashed green bell peppers at walk in cooler.
- Basic - Soiled reach-in chest freezer gaskets, at back hallway.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Under bread warmer in back hallway.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Diced tomatoes at cook line 49f, less then 4 hours.
- High Priority - Toxic substance/chemical stored by or with food. Window cleaner stored with sauces/condiments at cook line. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Water filter not changed according to manufacturer''s instructions. At server station, cartridge marked as "installed 8/25/2008".
|
3/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Wall next to fryer.
- Basic - Floors not maintained smooth and durable. At back hallway.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris. At cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees. Both men's and women's restrooms. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw steaks stored above unwashed green bell peppers at walk in cooler.
- Basic - Soiled reach-in chest freezer gaskets, at back hallway.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Under bread warmer in back hallway.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Diced tomatoes at cook line 49°f, less then 4 hours.
- High Priority - Toxic substance/chemical stored by or with food. Window cleaner stored with sauces/condiments at cook line. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. John Jones, employed for 12 years. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Water filter not changed according to manufacturer's instructions. At server station, cartridge marked as "installed 8/25/2008".
|
1/23/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Cook line prep table and fryer exterior.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under cup storage rack in server station.
- Basic - Clean cups/glasses not properly air dried - wet nesting. Stored above three compartment sink.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above three compartment sink.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Cook line reach in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Stored above dish machine.
- Basic - Soiled reach-in cooler gaskets. Both Chest freezers in back hallway.
- Basic - Stored food not covered in chest freezer. Pork chops, in back hallway.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Left in mop bucket near mop sink.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Diced tomatoes at cook line 63°f, less then four hours.
- High Priority - Toxic substance/chemical stored by or with single-service items. Sanitizer/deodorizer stored above jelly packets in back hallway.
- High Priority - Vacuum breaker missing at hose bibb. Near restrooms.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At server station.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Corned beef hash, and milk at cook line reach in cooler.
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Back hallway. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates under microwave in kitchen.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Pans above 3 compartment sink not inverted.
- Basic - Cutting board has cut marks and is no longer cleanable. At make station reach in.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On cutting board at make station reach in. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back dry storage room with chest freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kitchen make station cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Raw animal food stored above unwashed produce. Flat iron steak and case of raw bacon stored over produce in walk in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. To the right of microwave.
- Basic - Soiled reach-in cooler gaskets. Make station in kitchen.
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Bread rack in walk in cooler with white mold like substance on black racks.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Over 200 PPM.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food stored in ice used for drinks. Gatorade bottle stored in ice bin. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Several items in make station kitchen not held at 41° or lower, items have not been held for more than 4 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on raw shell eggs at room temperature. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sliced turkey, open ham, container of milk in walk in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing. Steel wool pads stored in kitchen hand sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front drink cooler with milk and lemons.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Green liquid.
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to small reach in freezer in back hallway. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Cooking oil in back hall storage area. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Both reach in freezers in back hallway, reach in cooler at front counter.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface.Floor under and behind cook line with lots of grease accumulation.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles green liquid not labeled on rack by rear sink. **Corrected On-Site**
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed building components, attachments or fixtures in poor repair. Women's restroom door not does not easily open.
- Observed dusty air conditioning vent covers in walk in cooler.
- Critical - Observed food stored on floor. Cooking oil on floor in storage area. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Pot scrubber in hanksink. Corrected On Site.
- Critical - Observed oven cleaner stored on shelf next to takeout trays. Corrected On Site.
- Observed single-service (TAKE-OUT TRAYS) stored on floor in storage area. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. Observed mold like substance on gaskets.
- Observed wall soiled with accumulated food debris throughout kitchen.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
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9/7/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed case of fry oil stored on floor in hall way.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls; Clean knives stored on soiled magnetic rack.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets with slimy/mold-like build-up; reach in deep freezer in hall way.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; pancake batter 73F on cook line.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered bulk sugar in dry storage area.
- Observed wall soiled with accumulated food debris; by kitchen hand sink and mop sink.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit; shell eggs on cook line.
- Wet mop not hung to dry.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Lights missing the proper shield, sleeve coatings or covers, ceiling lights in kitchen.
- Lights missing the proper shield, sleeve coatings or covers; dry storage area. Repeat Violation 10-27-11.
- Critical - Observed boxes of bread and bell peppers stored on floor in walk in cooler. Repeat Violation 10-27-11.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls; knife stored on soiled magnetic holder in kitchen.
- Critical - Observed employee engage in food preparation, putting on gloves without washing hands. Corrected On Site. Repeat Violation 10-27-11.
- Observed gaskets with slimy/mold-like build-up; both reach in deep freezers in hall way. Repeat Violation 10-27-11.
- Critical - Observed hand wash sink used for purpose other than washing hands; storing scub brush. Corrected On Site.
- Critical - Observed interior of microwave soiled. Repeat Violation 10-27-11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; pancake batter at 92F on cook line.
- Critical - Observed potentially hazardous food thawed in standing water; burgers under 3 compartment sink. Repeat Violation 10-27-11.
- Critical - Observed raw animal food stored over ready-to-eat food; pork over onions and peppers in walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area; sliced onions and peppers in walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area; sugar in dry storage area.
- Observed wall soiled with accumulated food debris; by kitchen hand sink, mop sink, and slicer. Repeat Violation 10-27-11.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit; eggs on cook line without TPHC form.
- Wet mop not hung to dry.
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/28/2011 | Routine - Food | Call Back - Complied |
- Critical - observed employee changing tasks without washing hands. went from washing dishes to food prep
- Critical - observed employee donning gloves without washing hands
- observed food and trash debris build-up on floor in kitchen under prep table, stove, and three-compartment sink
- observed food build-up behind shelf storing eggs
- observed food stored on the floor in walk-in cooler - onions
- observed grease build-up on wall in storage area
- observed ground beef thawed improperly. ground beef sitting on counter - COS
- Critical - observed handwash sink not supplied with soap. handwash sink in kitchen
- Critical - observed interior of microwave soiled
- observed light in storage area without covering
- Critical - observed mold-like substance in seal on freezer door (both freezers soiled)
- Critical - observed nine roaches in storage area. 8 dead 1 live - violation must be corrected by 10/28/11
- observed plates stored allowing for contamination. plates not inverted - COS
- observed single service items stored on floor in storage (cups, steam table pans)
- Critical - observed spray bottle containing toxic substance not labeled
- Critical - observed spray bottle containing toxic substance stored on food contact surface - COS
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10/27/2011 | Routine - Food | Not available electronically |
- Carbon dioxide/helium tanks not adequately secured.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands, cook cracking eggs and touching toast.
- Critical - Observed food stored on floor, Chocolate milk in boxes on floor, in back hallway.
- Observed gaskets with slimy/mold-like build-up, back reach in freezer.
- Observed grease accumulated under cooking equipment, on cookline.
- Observed single-service articles stored without protection from contamination, single use plates not inverted in dry storage.
- Observed single-service items stored on floor, to go plates on floor.
- Critical - Observed the presence of insects, rodents, or other pests, sugar ants in bag of sugar, stop sale issued. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, onions not covered in walk in cooler.
- Observed wall soiled with accumulated grease, behind grill.
- Critical - Stop Sale issued due to adulteration of food product, SUGAR ANTS IN BAG OF SUGAR. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb, at faucet next to outside bathrooms.
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table. This violation must be corrected by : 2/24/11.
- Critical - Violation: 08A-17-1 Observed an unprotected ice machine in a customer/nonsecure area. Outside ice machine not locked, and in an unprotected, unsupervised area.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit; pancake batter in walk in cooler under condenser unit.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice in ice machine.
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook touching bread and cooked egg with bare hands. Corrected On Site.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb by restrooms.
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed in dish machine.
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2/24/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table. This violation must be corrected by : 2/24/11.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site with ice calibration.
- Critical - Observed an unprotected ice machine in a customer/nonsecure area. Outside ice machine not locked, and in an unprotected, unsupervised area.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook touching bread and cooked egg with bare hands. Corrected On Site.
- Observed ice scoop with handle in contact with ice in ice machine.
- Observed personal care item stored with food. Cell phone on cook line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Make table items at 52 F or above - ham, turkey, sausage, cheese, steak. This violation must be corrected by : 2/24/11.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed in dish machine.
- Critical - Observed toxic item stored in food preparation area; chemical spray bottle on make table cutting board. Corrected On Site.
- Critical - Observed uncovered food in holding unit; pancake batter in walk in cooler under condenser unit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb by restrooms.
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2/23/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. PLASTIC SACKS USED TO STORE FOOD - ROLLS.
- Critical. No conspicuously located thermometer in holding unit. REACHIN FREEZER (NEW ONE) & ALSO ONE NEXT TO HOT WATERHEATER.
- Critical. No conspicuously located thermometer in holding unit. TOP COOLER IN DINING ROOM.
- Critical. Observed food stored on floor. WALKIN COOLER - ONIONS, LETTUCE, & HAMBURGER.
- Observed ice scoop with handle unprotected. ICE BIN OUT FRONT.
- Hood filters/grease extractors not designed to be easily removable for cleaning. BUILDUP OF GREASE.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on racks in the walk-in cooler.
- Critical. Observed interior of walk-in cooler soiled with accumulation of food residue on floor.
- Observed build-up of grease on nonfood-contact surface. SIDE OF GRILL & FRYERS.
- Observed build-up of grease on nonfood-contact surface. BEHIND GRILL & FRYERS.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. TO GO TRAYS NOT INVERTED.
- Observed single-service items stored on floor. CUPS & PLATES. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Outer opening to the walkin cooler door of establishment not properly sealed at the bottom of the door.
- Observed food debris accumulated on walkin floor.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. HAS 50 SEATS (WITH APPROVAL FOR ONLY 30 SEATS).
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8/5/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. PLASTIC SACKS USED TO STORE FOOD - ROLLS.
- Critical. Violation: 08A-28-1 Observed food stored on floor. WALKIN COOLER - ONIONS, LETTUCE, & HAMBURGER.
- Critical. Violation: 22-26-1 Observed buildup of soiled material on racks in the walk-in cooler.
- Critical. Violation: 22-28-1 Observed interior of walk-in cooler soiled with accumulation of food residue on floor.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical. Violation: 35B-04-1 Outer opening to the walkin cooler door of establishment not properly sealed at the bottom of the door.
- Violation: 36-15-1 Observed food debris accumulated on walkin floor.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. HAS 50 SEATS (WITH APPROVAL FOR ONLY 30 SEATS).
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8/5/2010 | Routine - Food | Call Back - Extension given, pending |
- No Violations Were Observed
|
5/13/2010 | Routine - Food | Call Back - Complied |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Critical. (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to plus or minus 1 degree Celsius in the intended range of use. (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to plus or minus 2 degrees Fahrenheit in the intended range of use.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- In-Use Utensils, Between-Use Storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous;
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical. (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. FOR REPORTING PURPOSES ONLY
- Light Bulbs, Protective Shielding. (A) Except as specified in Paragraph (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopened packages, if: (1) The integrity of the packages can not be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. (C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Any operator of a pubic food service establishment shall maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. The operator of each public food service establishment shall maintain the latest inspection report on premises and shall make it available to any consumer who asks to see it.
- Critical. (1) Each licensed establishment shall have a minimum of one certified food protection manager responsible for all periods of operation.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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3/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- Critical. Observed potentially hazardous food ham cold held at 46 greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food pork cold held at 48 greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Service unit.
- Critical. No conspicuously located thermometer in holding unit.
- Observed nonfood-contact equipment in poor repair,fryers leaking oil.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in toaster soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. Floor in kitchen under fryers and flattop.
- Critical. Observed toxic item stored by food.
- Critical. Observed unlabeled spray bottle.
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10/23/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.lemons in drink ice Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris.prep area
- Critical. Observed unlabeled spray bottle.
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7/14/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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